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White Labs WLP644 Saccharomyces Bruxellensis Trois

SKU# YP644

This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

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This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

I decided to do some experimentation with this yeast and I just used it for an O.G 1.063 3 gallon batch IPA brewed with Centennial and Dry Hopped with El Dorado hops. Pitched it for primary fermentation and fermented at 74F for three weeks until it reached a gravity of 1.008 then bottled without primming. After two weeks it had 0 carbonation but a really strong nice frutty guava like taste that came from the hops and the yeast. After 3 months I'm starting to get a really nice brett funk, specially in the aroma and it tastes a little bit funky but definitely has more layers and a way more fruit complexity. Also now it is carbonating and it forms a little layer of foam. Still going to let it mature for more time, but I will totally use it for more bigger batches.

Brewed a 100% brettanomyces hoppy Belgian hybrid with this strain and Belgian pale malt + Australian galaxy hops. OG 1.058, FG 1.008. The beer came out great, with tons of tropical fruit aroma and flavor. Just like the NB description, I got pronounced pineapple and mango - it literally tastes like fruit juice, in a good way!. I will use this again ASAP.

I may never use Saccharomyces in my IPAs ever again. When using this strain in a 100% Brett fermentation, it creates wonderful tropical fruit notes that really accentuate the hops. I have yet to use this as a secondary yeast strain, but am anxious to do so. I highly recommend this yeast!

have brewed 3 beers with this as primary, Farmhouse, IPA & sour. first 2 fermented fully by day 14 and bottle conditioned and were ready to drink in a month. very clean, with mild to mod complexity. flavors are amazing, I get a heavy tangerine-like aroma, meshed well with most hops I've tried. highly recommended.

Brewed a belgian wit and fermented 100% Brett Trois. Reminds me of a mellow Wit with a hint of mango and passion fruit. Highly recommend to anyone. Would be a great "starter brett" for anyone who has never played with Brett.

BEST ANSWER:Thanks for the question Alex. The change is purely nomenclature based on a genetic sequencing assay that showed its ribozome is more similar to sacc. Its use is still the same despite this change in naming

here are some links to white labs news release about that change

and websites with the specs and reviews to give you insight into what will work best.

BEST ANSWER:Thanks for the question Alex. The change is purely nomenclature based on a genetic sequencing assay that showed its ribozome is more similar to sacc. Its use is still the same despite this change in naming

here are some links to white labs news release about that change

and websites with the specs and reviews to give you insight into what will work best.

Doubt this changes most folks' use a ton, since it was so often treated as a highly-attenuative ale strain for 100% fermentations anyway, rather than sour/funk secondaries. White Labs themselves said that it behaves a lot like a Brett species, hence the confusion in the first place. A rose by any other name would smell as sweet, and this yeast is still an awesome tropical-fruit monster.